JP7449304B2 - Fruit and whey composition - Google Patents

Description

Fruit preparations such as sauces, jams, marmalade, and jellies are a way to add interest and flavor to foods such as yogurt, ice cream, bread, cottage cheese, or beverages. Fruit preparations generally combine whole fruit, fruit pieces, puree, and/or juice with water and sugar, and stabilizers, colorants, and/or flavoring agents to produce the fruit preparation. Manufactured by cooking with other ingredients.

Consumers are increasingly looking for foods containing fewer and simpler ingredients. However, it can be difficult to satisfy consumers' desire for simpler food products while maintaining other aspects of the eating experience that consumers expect, such as texture, flavor, and appearance. Additionally, foods made with fewer or simpler ingredients also retain the attributes that make them manufacturable, such as pumpability, shelf life, shelf life, and compatibility with other ingredients, such as yogurt. There must be.

The present disclosure relates to fruit preparations containing whey protein matrices.

Provided herein are fruit preparations. The fruit preparation has a pH of 3 to 4.5, a dynamic viscosity of 0.5 to 4 Pa·s when measured at 10° C. and 60 s ⁻¹ , and a dynamic viscosity of about 5 cm/min to about 8 cm/min when measured at 10° C. The fruit preparation has a consistency, by weight, from about 3% to about 10% whey protein, at least 30% fruit components, up to 20% water, and up to 59% sugar. , and up to 10% by weight of additives.

In some embodiments, the fruit component can include fruit pieces.

In some embodiments, the fruit preparation may contain up to 5% by weight organic acids.

In some embodiments, the fruit preparation can form a translucent or transparent gel.

In some embodiments, the fruit preparation can include whey protein in an amount of about 5% to about 7% by weight.

A food product is also provided, the food product containing a fruit preparation described herein and a second edible composition. In some embodiments, the second edible composition can be a dairy product.

Also provided are methods of making fruit preparations. In some embodiments, the method of making a fruit preparation comprises combining a whey protein solution with a fruit component to provide from about 4% to about 10% whey protein, at least 30% fruit component, up to producing a mixture having 20% by weight of water, up to 59% by weight of sugar and up to 10% by weight of additives, pasteurizing the mixture at a temperature of 85° C. to 100° C. for 2 minutes to 15 minutes; When the mixture is cooled to a temperature below 40°C, a pH of 3 to 4.5, a dynamic viscosity of 0.5 to 4.0 Pa·s when measured at 10°C and 60 s ^-1 , when measured at 10°C. producing a fruit preparation having a consistency of about 5 cm/min to about 8 cm/min.

In some embodiments, a method of making a fruit preparation includes mixing whey protein powder and fruit juice or fruit puree to obtain from about 4% to about 10% whey protein, at least 30% whey protein by weight. producing a mixture having fruit, up to 20% by weight water, up to 59% by weight sugar and up to 10% by weight additives, pasteurizing the mixture at a temperature of 85° C. to 100° C. for 2 minutes to 15 minutes; and a pH of 3 to 4.5, a dynamic viscosity of 0.5 to 4.0 Pa·s when measured at 10°C and 60 s ⁻¹ , and a dynamic viscosity of 0.5 to 4.0 Pa·s at 10°C when the mixture is cooled to a temperature below 40°C. producing a fruit preparation having a measured consistency of about 5 cm/min to about 8 cm/min.

In some embodiments, the method of making a fruit preparation can include acidifying the mixture or adding calcium. In some embodiments, the acidification step can be performed by adding an organic acid or fruit or vegetable juice.

In some embodiments, the method of making a fruit preparation includes heat treating a whey protein solution having a protein concentration of about 6% to about 40% by weight to obtain at least 60% denaturation to form a whey-based forming a whey base, pasteurizing the whey base, and combining the whey base with a fruit component to form a whey protein of from about 3% to about 10% by weight whey protein, at least 30% by weight fruit, up to 20% by weight % water, up to 59% by weight sugar, and up to 10% by weight additives, and a pH of 3 to 4.5, 0.5 to 4 Pa·s when measured at 10° C. and 60 s ⁻¹ producing a fruit preparation having a dynamic viscosity and a consistency of about 5 cm/min to about 8 cm/min when measured at 10<0>C.

In some embodiments of the method of making a fruit preparation, heat treatment of the whey protein solution can be at a pH above 4.5 and a temperature of 60°C to 80°C for 5 minutes to 50 minutes.

In some embodiments of the method of making a fruit preparation, the heat treatment step and the pasteurization step can be performed substantially simultaneously.

In some embodiments of the method of making fruit preparations, the whey base can be pasteurized after being combined with the fruit ingredients.

In some embodiments of the method of making a fruit preparation, the whey protein solution can be heat treated at a pH greater than 6.

In some embodiments of the method of making a fruit preparation, the fruit ingredients can have a pH of less than 4.

In some embodiments of the method of making a fruit preparation, the method can further include acidifying the fruit preparation. In some embodiments, the acidification step can be performed by adding organic acids or fruit or vegetable juices.

In some embodiments of the method of making a fruit preparation, the whey protein solution can have a whey protein concentration of about 6% to about 40%.

In some embodiments of the method of making a fruit preparation, the whey protein solution can have a whey protein concentration of about 12% to about 30%.

In some embodiments of the method of making a fruit preparation, the fruit preparation can include whey in an amount of about 5% to about 7% by weight.

In some embodiments of the method of making a fruit preparation, the whey protein solution can contain up to 50% sugar by weight.

In some embodiments of the method of making a fruit preparation, the fruit preparation can have a Ca ²⁺ concentration of about 20 mM to about 50 mM.

In some embodiments of the method of producing a fruit preparation, the method can further include adding Ca ²⁺ to obtain a fruit preparation with a Ca ²⁺ concentration of about 20 mM to about 50 mM.

These and various other features and advantages will become apparent from reading the detailed description below.

FIG. 1 shows an example of the fruit preparation described herein. Fruit preparations were made using a high temperature gelling method (see Example 1) using a whey protein solution at pH 3.5. The fruit preparation is red-pink in color, has a viscous matrix, fruit pieces of various sizes are visible, and is stable over time. Figure 2 shows an example of a fruit preparation described herein. Fruit preparations were made using a high temperature gelling method (see Example 1) using a whey protein solution at pH 6.5. The fruit preparation is pink in color with a white appearance, has a viscous matrix, fruit pieces of various sizes are visible, and is stable over time. Figure 3 shows an example of a fruit preparation described herein. Fruit preparations were made using a high temperature gelling method (see Example 1) using a whey protein solution at pH 3.5. The fruit preparation is red in color, has a smooth, fluid texture, and has well-preserved pieces that settle to the bottom over time. Figure 4 shows an example of a fruit preparation described herein. Fruit preparations were prepared using a low temperature gelling method (see Example 2) using a whey protein solution denatured at pH 7. The fruit preparation is purple in color and has a very dense texture. The fruit preparation also has a sandy texture with visible protein particles (although no protein particles are noticed when the fruit preparation is mixed with yogurt white mass), with only a few acceptable fruit pieces remaining over time. prone to syneresis.

DETAILED DESCRIPTION Fruit preparations contain commonly used ingredients such as stabilizers (e.g., pectin, alginate, carrageenan, starch, xanthan gum, guar gum, etc.), flavoring agents, and coloring agents in a manner that is consistent with the expected intake. It is difficult to simplify because it can contribute to eating experience and manufacturability attributes. Including fruit pieces in the preparation is more difficult because the viscosity must be sufficient to keep the fruit pieces in suspension.

It has been discovered, and disclosed herein, that fruit preparations containing fruit pieces with desired texture, flavor, and appearance can be made with a few simple ingredients, including fruit ingredients and whey proteins. The fruit preparations provided herein include fruit pieces and have similar dynamic viscosity and consistency as conventional fruit preparations.

The fruit preparation has a dynamic viscosity of about 0.85 to about 4 Pa·s (eg, about 1 to about 3 Pa·s, or about 1.2 to about 2.5 Pa·s). Dynamic viscosities were determined as provided herein using a Rheolix™ rheometer (VIONEC Technologies Inc. Terrebonne, Quebec, Canada) at 10°C and Measured at 60s ⁻¹ .

The fruit preparations provided herein have a consistency of about 4 cm/min to about 8 cm/min (eg, about 6 to about 7 cm/min). Consistency, as provided herein, is measured using a Bostwick consistometer (also referred to herein as a "Bostwick Cenco"; CSC Scientific, Inc., Fairfax, VA, USA). ) at 10°C.

The fruit preparations provided herein contain fruit components in an amount of at least 30% by weight of the fruit preparation (e.g., about 50% to about 75%, about 55% to about 70%, or about 60% to about 70% by weight). As used herein, a fruit ingredient is an edible ingredient derived from a fruit or vegetable, such as, for example, fruit pieces, fruit juice, and/or fruit puree. In some embodiments, a fruit juice or fruit puree can be defined according to the Food and Agriculture Organization of the United Nations Codex General Standard for Fruit Juices and Nectars (Codex Standard 247-2005). . Fruit components include, for example, berries (e.g. strawberries, raspberries, blueberries, bananas, tomatoes, peppers, etc.), stone fruits (e.g. cherries, apricots, plums, peaches, etc.), nuts (e.g. coconuts, almonds, cashews, etc.), legumes. It can be derived from any edible fruit or vegetable, such as from the family (eg, peanuts, soybeans, peas, etc.), vegetables (eg, carrots, rhubarb, spinach, etc.), or combinations thereof. Fruit ingredients are commercially available or can be produced from edible fruits or vegetables using any suitable method. The fruit ingredients provided herein may be fresh or frozen, or may be preserved using, for example, cooking or pressurized carbon dioxide storage (see, eg, WO2018/005081).

At least a portion of the fruit ingredients in the fruit preparations provided herein include fruit pieces. The fruit pieces contain fruit in an amount of at least 15% (e.g., about 30% to about 75%, about 55% to about 70%, or about 60% to about 70%) by weight of the fruit preparation. may be included in the preparation. In some embodiments, the fruit pieces can be at least 5 mm (eg, 5 mm to 1.5 cm) in at least one dimension.

The fruit preparations provided herein include from about 1.5% to about 16% (e.g., from about 3% to about 10%, from about 4% to about 8%, by weight of the fruit preparation). from about 4% to about 6%, or about 5% by weight).

Whey protein can be added to the fruit preparations provided herein as whey protein powder or whey protein solution (i.e., whey protein powder dispersed or dissolved in an aqueous solvent). Whey protein powder may be a whey protein concentrate (i.e., 70% to less than 90% whey protein by weight) or a whey protein isolate (i.e., 90% or more whey protein). good. Whey protein may be obtained from any suitable source, including whey sourced from milk or as a by-product (eg, from cheese or yogurt production).

Whey protein solutions suitable for use in the fruit preparations provided herein are about 15% to about 40% by weight (e.g., about 25% to about 35% by weight, or about 30% by weight). of whey protein. In some embodiments, the whey protein solution can also include all or a portion of the sugars and/or acidulants included in the fruit preparations provided herein.

Whey protein solutions can be produced using any suitable method and equipment. For example, a whey protein solution can be produced by mixing whey protein powder, water, and optionally sugar and/or acidulant in a mixer. Appropriate mixing equipment and methods should ensure that the whey is sufficiently dispersed, wetted and hydrated to form a solution. Since whey protein hydration time is correlated with temperature, shorter mixing times can be used at higher temperatures. Additionally, salts or minerals present in tap water can increase whey protein solubility compared to using distilled water. Using higher temperatures (eg, 40°C to 60°C) and/or using tap water can also improve the reproducibility of whey protein solubility. For example, whey protein solutions can be prepared by combining whey protein powder with water heated from about 40°C to less than 60°C (e.g., about 50°C) to obtain the desired protein concentration, and then dispersing under high shear. It can be made by dispersing and wetting the whey proteins (eg, for 10 minutes at 5000 rpm in a Silverson laboratory mixer (Silverson Machines, Inc., MA, USA)). The whey proteins can then be further hydrated and dissolved with low shear (eg, slow stirring for 30 minutes). Optionally, sugars and/or pH adjusting ingredients (e.g., acidulants) can be dissolved in water before adding whey protein, e.g., mixed for 2 minutes at 3000 rpm in a Silverson Laboratory Mixer. It can be dissolved by

Due to undesirable whey protein functionality and low solubility near the isoelectric point of whey proteins (approximately pH 5.2), the solution is preferably either above or below the isoelectric point of whey proteins. Maintained at pH. That is, it is preferred that the whey protein solution be made at a pH below 5 (eg, 3 to 4.5) or above 5.5 (eg, 6 to 8). Whey proteins were observed to have slightly better solubility at pH 5.5 and above than at pH 4 and below. However, below pH 4, the gel is clearer, yellowish, strong, brittle, elastic, and has little or no syneresis. In contrast, at pH 6 and above, the gel is white, more opaque, stronger, more brittle, and more synergic. In some embodiments, the whey protein solution can be stored at refrigerated temperatures (eg, about 4° C.) prior to use in the fruit preparations provided herein.

The whey protein in the whey protein solution or in combination with fruit ingredients is heat treated. In both cases, the heat treatment is sufficient to obtain denaturation of at least 50% (e.g., at least 60%, at least 70%, or at least 80%) of the whey proteins in the solution, forming the whey base. . As used herein, whey protein denaturation is measured by Bradford spectroscopy. If the whey protein is heat treated in the whey protein solution, the heat treatment may be sufficient to pasteurize the solution. The whey base can be combined with pasteurized fruit ingredients to produce fruit preparations.

When whey proteins are heat treated in combination with fruit ingredients, the heat treatment may be sufficient to pasteurize the combination. For example, the whey protein and fruit component combination can be heat treated at a temperature of about 85°C to about 100°C for 2 minutes to 15 minutes.

The whey protein in the fruit preparations provided herein can have a percent solubility index (I _s ) of at least 95% (eg, at least 98%, or at least 99%). To calculate the solubility index, whey protein powder is combined with water at a temperature between 40°C and below 60°C (e.g., about 50°C) and mixed for 10 minutes at 5000 rpm using a Silverson Laboratory Mixer to dissolve whey. A whey protein solution is prepared by dispersing and wetting the proteins. The mixture is then mixed at low shear using a magnetic stirrer for 30 minutes without further heat to hydrate and dissolve the whey proteins, producing a whey protein solution. 50 ml of the solution was first centrifuged at approximately 174 g (e.g., approximately 1200 to 1300 rpm in an Eppendorf centrifuge 5810R with rotor F-34-6-38) in a 50 ml Falcon® tube (Corning). Life Sciences, Corning, NY, USA) for 5 minutes. Following the initial centrifugation, remove the liquid above the (5 ml) mark on the Falcon® tube from any sediment at the bottom. The precipitate is combined with a fresh amount of distilled water to a volume of 50 ml in the Falcon tube and dispersed until a second solution is formed. The second solution is centrifuged for 5 minutes at a centrifugal force of about 174 g. Measure the volume of precipitate from the second centrifugation. The whey protein insolubility index (I _t ) is the volume of pellet from the second centrifugation in milliliters. As used herein, the I _s of whey protein is calculated from the insolubility index (I _t ) of the whey protein solution using the following formula:
I _s =100−(2×I _t ).

The fruit preparations provided herein optionally contain up to about 59% (e.g., about 10% to about 20%, about 12% to about 18%, or about 15% by weight of the fruit preparation). % by weight). Sugars suitable for use in the fruit preparations provided herein include sucrose, fructose, honey, glucose syrup, maple syrup, etc., and combinations thereof. As used herein, the term "sugar" means a caloric sweetener. However, non-caloric sweeteners can also be used in addition to or instead of sugar to modify the sweetness of fruit preparations. In some embodiments, sugars can increase gel hardness of whey protein gels. Without being bound by theory, it is believed that sugar can have a bulking effect on the whey protein solution used to form the gel.

The fruit preparations provided herein optionally include up to 68% (e.g., about 5% to about 50%, or about 10% to about 30%, or about 20% by weight of the fruit preparation). % by weight) of added water. In some embodiments, water may be included as part of the whey protein solution. The amount of water included in the fruit preparation can be adjusted appropriately based on the other ingredients included in the fruit preparation. For example, if the fruit ingredient used is fruit juice, little or no additional water may be included in the fruit preparation since fruit juice has a relatively high water content. It is to be understood that the amount of water included in the fruit preparations provided herein does not include the moisture content of the fruit components included.

In some embodiments, the fruit preparation can include up to 10% by weight (eg, up to 8% by weight, or up to 5% by weight) of additives. Additives suitable for use in the fruit preparations provided herein include pH adjusting agents (e.g., compositions that raise the pH such as baking soda; and calcium salts, lactic acid, malic acid, tartaric acid, etc.). , organic acids such as citric acid, compositions that lower pH such as fruit and vegetable juices such as lemon juice or orange juice), flavoring agents (e.g. fruit juices, flavor extracts, essential oils, etc.), colorants (e.g. titanium dioxide, plant juices or extracts, etc.), salts (e.g. sodium salts, calcium salts, etc.), fibers (e.g. oat fiber, apple fiber, inulin, etc.), antioxidants (e.g. ascorbic acid), Preservatives (eg, sorbic acid), and stabilizers (eg, starch, pectin, carrageenan, xanthan gum, carob gum, guar gum, etc.) are included.

The fruit preparations provided herein have a pH of about 3 to about 4.5 (eg, about 3.5 to about 4.2). In some embodiments, the pH of the fruit preparation is determined by, for example, calcium salts, organic acids (e.g., lactic acid, malic acid, tartaric acid, or citric acid), fruit or vegetable juices (e.g., lemon juice, lime juice, or orange The pH can be adjusted by adding acidulants such as juices or compositions that increase the pH such as baking soda to the fruit preparation or to any of the ingredients used to make the fruit preparation. .

In some embodiments, the fruit preparations provided herein can have a Ca ²⁺ concentration of about 20 mM to about 50 mM (eg, about 25 mM to about 40 mM). Ca ²⁺ can contribute to the viscosity and/or consistency of fruit preparations. In some embodiments, the inclusion of Ca ²⁺ can reduce the gelation time and/or temperature of the fruit preparations provided herein, particularly when the pH is greater than 5. In some embodiments, inclusion of Ca ²⁺ can increase the strength and/or brittleness of the gel in the fruit preparations provided herein. In some embodiments, Ca ²⁺ concentration in a fruit preparation can be adjusted by adding Ca ²⁺ to the fruit preparation or any ingredient used to make the fruit preparation. For example, calcium salts can be added to fruit ingredients or whey protein solutions used to produce fruit preparations. In some embodiments, Ca ²⁺ can be added to the fruit preparation from a water source rather than as a calcium salt.

Suitable calcium sources include, but are not limited to, calcium citrate, calcium phosphate, calcium chloride, calcium lactate, calcium lactogluconate, and calcium milk. Calcium chloride is easily soluble in water and has the ability to promote strong gels. Calcium phosphate or citrate can offer the benefit of smooth gels with little or no syneresis, but have lower water solubility. Although milk calcium has the advantage of being particularly soluble, it is more likely to crystallize at low pH and tends to be susceptible to syneresis. Calcium lactate and lactogluconate also have good solubility but are more likely to cause precipitation of whey proteins. Calcium sources can be more impactful at pH≧6 compared to pH≦4.5 where it is more soluble. Therefore, at lower pH, a wider variety of calcium can be used without significant differences in function.

The fruit preparations provided herein can be used in any composition or product in which typical fruit preparations can be used. For example, the fruit preparations provided herein can be combined with a second edible composition such as a dairy product (eg, yogurt, cheese, or ice cream). In some embodiments, the fruit preparation may be blended with a second edible composition, such as a blended yogurt product. In some embodiments, the fruit preparation can be distinguished from the second edible composition, such as, for example, the bottom fruit, the side fruit, or the top yogurt product fruit.

Example 1 Fruit preparation with heat-gelled whey protein (also referred to herein as "thermal-gelled")

Samples were prepared as shown in Table 1. Briefly, the ingredients were combined and then heat treated for the times and temperatures shown in Table 1. A whey protein solution with a concentration of 16% to 33% by weight was prepared by combining whey protein concentrate powder (80% protein) with water and the pH was finally brought to below 4.5 using citric acid. It was adjusted. Two different whey protein sources were tested. Samples (0), 1 to 8, 11 contained one whey protein source, while samples 9 to 10 contained different whey protein sources. Mix fruit pieces, sucrose, added water, and calcium (added as calcium salt), mix thoroughly,
Heated to 0°C. Next, whey protein solution was added to this mixture and then heat treated as shown in Table 1 to produce fruit preparations. The resulting fruit preparation contained 65% by weight of fruit pieces and 15% by weight of sucrose, and other ingredients as shown in Table 1. After heat treatment, the fruit preparation was cooled to 20°C and packaged for storage at 4°C. A control fruit preparation was produced using the same ingredients and process, but without whey protein, and was used for comparison.

Dynamic viscosity was measured for each sample in Table 1 above and is shown for each sample in Table 2. Table 2 also includes observations on viscosity, mouthfeel, and flavor for each sample alone or for yogurt white mass.

The viscosity of the fruit preparations increased in all samples on the second day after production compared to day zero. Sample (8) had a viscosity of 1.41 Pa·s on the second day after production, and had the highest viscosity among the samples with 1.6% to 4% whey protein. Later experiments (samples 9 to 11) showed that the whey protein content of 5.4% or higher (higher whey protein content tested in the experiment is not shown) was higher than the 4% milk tested in the first experiment. showed that it is possible to increase the viscosity beyond the maximum amount of supernatant protein. Higher total whey protein concentration in the fruit preparations correlated with higher dynamic viscosity of the fruit preparations with pasteurization at 92°C for 3 minutes.

Pasteurization of fruit preparations at 92°C for 3 minutes also increased viscosity than fruit preparations pasteurized at 85°C for 8 minutes. It was observed that gelation of the whey protein solution started at 92°C, continued pasteurization at 92°C, and completed during cooling. Without being bound by theory, it is believed that gelation of whey proteins may be related to protein denaturation. Denaturation of whey proteins is typically about 60% when the temperature reaches 92°C, but increases to about 70% after 5 minutes during pasteurization at 92°C, and typically to more than 80% after 15 minutes. degeneration increases.

It should be noted that calcium does not need to be added to achieve the desired result, but can contribute to increasing the viscosity of the fruit preparation. Without being bound by theory, it is believed that several components may contribute to the gelation of whey proteins, such as water, the whey protein source, or calcium in the fruit. However, in some cases calcium can be added to obtain a calcium concentration of 20mM to 50mM to further improve gelation.

The results of this experiment showed that by combining fruit ingredients (at least 30% by weight) and whey protein (at least 4% by weight), the mixture was heated at a temperature of 85 to 92°C for 3 to 8 minutes, preferably at 92°C for 3 to 8 minutes. It has been shown that by heat treatment for minutes, pasteurized fruit preparations can be produced with a viscosity and consistency suitable for replacing traditional fruit preparations.

Example 2 Fruit preparation with modified whey proteins (also referred to herein as "cold gelling").

A whey protein solution with a whey protein concentration of 8% to 15% by weight was prepared by combining whey protein concentrate powder (80% protein) with water, and then adding sucrose and Combined with calcium (as calcium salt). Next, heat treatment was performed as shown in Table 3 to induce gelation. Table 3 describes the stages of the gel (eg, liquid or gelling) before adding the gel to the fruit to create the fruit preparation.

Each sample fruit preparation contained 65% fruit by weight, 15% sucrose in total (some of the sucrose was added to the whey protein solution before denaturation, otherwise sucrose was added to the fruit). (added to the preparation). The pH of the whey protein solution was finally adjusted to below 4.5 using citric acid before denaturation (except for sample 9). The whey protein concentration is preferably 15% or less to prevent spontaneous gelation in solution. Calcium salts were added to the whey protein solution before functionalization, added to the final fruit preparation, or a portion of the calcium salts was added at both steps. The whey protein solution was added to the fruit pieces at a temperature of 92 °C after heat treatment (referred to as “gel” in Table 3 even if no gelation occurred) and immediately before pasteurization at 92 °C for 3 min. . Total whey protein concentrations in the fruit preparations ranged from 0.8% to 2.7% by weight. A control fruit preparation was produced using the same ingredients and process, but without whey protein, and was used for comparison.

As described above, the dynamic viscosity was measured for each sample in Table 3 and is shown in Table 4. Observations of the gel samples before addition of fruit are listed in Table 4. Observations regarding viscosity, mouthfeel, and flavor with each fruit preparation alone or with yogurt white mass are also listed in Table 4.

Similar to Example 1, the viscosity of the fruit preparations increased in all samples on the second day after production compared to day zero. Sample 8 had the highest viscosity among the fruit preparations with a viscosity of 1.07 Pa·s and whey protein between 0.8% and 2.7% on the second day after production. The later experiment (sample 9) has a whey protein content of 5.4% or higher (higher whey protein content tested in experiments not shown) compared to 2.7% whey protein in the earlier experiment. It showed that the viscosity could be increased more than the sample. Higher total whey protein concentration in fruit preparations was correlated with higher dynamic viscosity of the fruit preparations.

It has been observed that there is no need to add calcium to obtain the desired results. However, calcium added directly to the fruit can slightly improve the texture of the finished product (fruit preparations and yogurt white mass). Without being bound by theory, it is believed that the addition of calcium to fruits leads to an interaction between calcium and whey proteins after their denaturation, resulting in gelation due to reduction or neutralization of repulsive forces (calcium-induced low-temperature gelation). . These gels are typically stronger and more brittle than gels without added calcium by enhancing acid-induced low-temperature gelation. The calcium contained in the whey protein solution has little or no effect on the viscosity of the fruit preparation or the texture of the finished product.

Sugars added to whey protein solutions before gelation have the greatest effect on the viscosity of fruit preparations compared to when sugars are added to the preparation after gelation (e.g., added with the fruit). A positive impact was also observed.

The gel stage when added to fruit has little or no effect on the viscosity of the fruit preparation or the texture of the finished product.

Heat treatment can affect the viscosity of the fruit preparation and the texture of the finished product, with higher temperatures (eg 92°C) being more effective.

The result of this experiment was that by combining the whey protein gel with fruit components (at least 30% by weight) to obtain a mixture with at least 3% whey protein, the mixture was then pasteurized (preferably at 92 °C). It has been shown that pasteurized fruit preparations can be produced with a viscosity and consistency suitable for replacing conventional fruit preparations.

These and other embodiments are within the scope of the following claims. Those skilled in the art will understand that the present disclosure may be practiced in embodiments other than those disclosed. The disclosed embodiments are presented for purposes of illustration and not limitation.

Claims (10)

It has a pH of 3 to 4.5, a dynamic viscosity of 0.5 to 4 Pa·s when measured at 10°C and 60 s ^-1 , and a consistency of 5 cm/min to 8 cm/min when measured at 10°C. a fruit preparation, said fruit preparation comprising from 3% to 10% by weight whey protein, at least 30% by weight fruit components comprising fruit pieces, up to 20% water, up to 59% sugar; and up to 10% by weight of additives, having a Ca ²⁺ concentration of 20mM to 50mM. A fruit preparation according to claim 1, wherein the fruit preparation comprises whey protein in an amount of 5% to 7% by weight. A food product comprising a fruit preparation according to claim 1 or claim 2 and a second edible composition. 4. The food product of claim 3, wherein the second edible composition is a dairy product. a. A whey protein solution having a concentration of 6% to 40% is combined with fruit components, including fruit pieces, calcium salts to produce a solution of whey protein with a concentration of 4% to 10% by weight, at least 30% fruit components, up to 20% by weight. producing a mixture consisting of % by weight water, up to 59% by weight sugar, and up to 10% by weight additives, having a Ca ²⁺ concentration of 20mM to 50mM;
b. pasteurizing the mixture at a temperature of 92° C. to 100° C. for 3 minutes to 15 minutes, and c. Cooling the mixture to a temperature below 40°C, a pH of 3 to 4.5, a dynamic viscosity of 0.5 to 4.0 Pa·s when measured at 10°C and 60 s ⁻¹ , and a dynamic viscosity measured at 10°C. A method of producing a fruit preparation comprising producing a fruit preparation having a consistency of 5 cm/min to 8 cm/min when a. Whey protein powder and fruit juice or fruit puree and calcium salts are mixed to produce 5% to 7% whey protein, at least 30% fruit, up to 20% water, up to 59% sugar by weight. , and up to 10% by weight of additives, 20mM to 50mM C
producing a mixture having an ^a2+ concentration;
b. pasteurizing the mixture at a temperature of 92° C. to 100° C. for 3 minutes to 15 minutes; and c. Cooling the mixture to a temperature below 40°C, a pH of 3 to 4.5, a dynamic viscosity of 0.5 to 4.0 Pa·s when measured at 10°C and 60 s ⁻¹ , and a dynamic viscosity measured at 10°C. A method of producing a fruit preparation comprising producing a fruit preparation having a consistency of 5 cm/min to 8 cm/min when a. heat treating a whey protein solution having a protein concentration of 6% to 40% by weight to form a whey base with at least 60% denaturation;
b. pasteurizing the whey base at a temperature of 92°C to 100°C for 3 minutes to 15 minutes; and c. The whey base and a fruit component comprising fruit pieces in combination with a calcium salt may contain from 3% to 10% by weight whey protein, at least 30% by weight fruit, up to 20% water, up to 59% by weight sugar and up to 10% by weight of additives, with a Ca ²⁺ concentration of 20mM to 50mM, and a pH of 3 to 4.5, 0.5 to 4 Pa·s when measured at 10°C and 60s ⁻¹ A method of producing a fruit preparation comprising: producing a fruit preparation having a dynamic viscosity of from 5 cm/min to 8 cm/min when measured at 10<0>C. 8. The method of claim 7, wherein the thermal treatment of the whey protein solution is carried out at a pH above 4.5 and a temperature of 60<0>C to 80<0>C for 5 minutes to 50 minutes. 8. A method according to claim 5 or claim 7 , wherein the whey protein solution is heat treated at a pH above 6. 10. A method according to any one of claims 5 to 9, further comprising the step of acidifying the fruit preparation, said acidifying step being carried out by adding an organic acid or a fruit or vegetable juice. Method.